This gluten-free salad is excellent with any plant protein of your choice. It contains baked sweet potato, blood orange, pine nuts, mint, and baby greens.
Ingredients
For the salad
- 1 pound (455 g) sweet potatoes peeled and cut into 1-inch (2.5 cm) chunks
- 2 tablespoons olive oil
- ½ teaspoon salt
For the dressing
- ¼ cup (60 ml )Dijon mustard
- ¼ cup (60 ml) vegan mayo store-bought or homemade
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- 8 cups (440 g) loosely packed field greens or baby greens
- 3 blood oranges cut into segments
- 1 red onion thinly sliced
- 2 tablespoons toasted pine nuts
- ¼ cup (13 g) chopped
- Fresh mint leaves
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the sweet potatoes with the oil and salt and arrange them in a single layer on the parchment. Bake for 20 to 25 minutes, tossing once, until softened. Set aside.
- In a mug, mix together the mustard, mayo, garlic, vinegar, and a big pinch of salt. Stir with a fork until nice and creamy.
- To assemble, place the greens in a medium-size bowl. Top with the sweet potatoes, orange segments, and red onion.
- Drizzle with the dressing and sprinkle with the pine nuts and mint.